Southern Buttermilk Biscuits

Homemade Southern Biscuits

These southern-style homemade biscuits are made with only three ingredients. Yes – only three (unless you count the stuff that is already in the self-rising flour – but I am not). That’s right – these are buttermilk biscuits are made with self-rising flour.

I like to take shortcuts when I can and so for these homemade buttermilk biscuits, I use my food processor to incorporate butter into the flour mixture. It is so much easier than a fork, knife, or a pastry blender. All you have to do is pulse butter in flour a few times. Be sure that the pieces are about pea size. If they are, stop.

The recipe can easily be divided in half, yielding 5 nice sized or 4 large homemade buttermilk biscuits. If you are like me and your food processor is small, place about 1 cup of flour in the processor with butter and whrrrrrrr. (Ok, it’s better to pulsate it so that the butter is not smashed into oblivion.)

Once that is done, pour the contents into a bowl with the other cup of flour and stir to blend. If the dough seems “tacky,” add a little bit more flour. Then roll or pat the dough until it is about 1/2 thick and then you can cut it using a biscuit cutter.

My Tip For Cutting Biscuits Without a Biscuit Cutter

Use a drinking glass as a biscuit cutter. You can dip the open end in a little flour to help prevent sticking. Then when you are finished, rinse it off and then you can put it in the dishwasher to get clean.